Gums and stabilisers for the food industry 12 /

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydr...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Williams, Peter A., Phillips, Glyn O.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, ©2004.
Colección:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 294.
Temas:
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Hydrocolloids > Congresses.
Stabilisants > Congrès.
Aliments > Additifs > Congrès.
Hydrocolloïdes > Congrès.
Colloid chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Food additives
Gums and resins
Hydrocolloids
Stabilizing agents
Aditivos alimentares.
Hidrocolóide.
Conference papers and proceedings
Acceso en línea:Texto completo
Descripción
Sumario:The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as:""Hydrocolloids as dietary fibre""The role of hydrocolloids in controlling the microstructure of foods""The characterisation of hydrocolloids""Rheological properties""The influence of hydrocolloids on emulsion stability""Low moisture systems""Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage.
Descripción Física:1 online resource (xii, 603 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781847551214
1847551211
9781680153699
1680153692
Acceso:University staff and students only. Requires University Computer Account login off-campus.

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